Comfort Food – Chicken & Potato Chowder

It’s been cold here in Texas. I needed some good old fashion comfort food. I was thinking chicken soup. Then one of my favorite restaurants posted a picture of loaded potato soup. So, it was off to the kitchen to make Chicken and potato chowder.

Now – this is NOT health food. But it’s good food!!!

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CHICKEN AND POTATO CHOWDER


Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Cheryl

Ingredients

  • 1/4 Cup Butter
  • 1 Chopped onion
  • 3 Carrots - diced
  • 2 Celery stalks - diced
  • 1/4 Cup Gluten free flour blend or 1/8 Cup Corn starch
  • 3 Cups Gluten free Chicken broth (more to thin soup if needed)
  • 3 Cups Half & Half
  • 2 Large yukon gold potatoes - cubed
  • 2 Cups Chicken breast (cooked) - chopped
  • 1 1/2 Cups Shredded Cheddar cheese
  • Salt & papper to taste
  • 1 Whole Bay leave

Instructions

  1. You can boil your chicken breast, use canned (yuk) but what I like to do is drizzle olive oil over the breasts. Salt and pepper them and bake them at 350' for 25-30 min. let them cool and chop them. You will notice the difference in the flavor...believe me.

  2. Melt the butter in a large pot or Dutch oven. Sauté' the vegetables in the butter until tender. About 3 min. - Medium heat.

  3. Gradually mix in the flour (or corn starch) and stir it with a whisk. Slowly pour in the chicken broth continuing to whisk, do the same with the milk. Cook til it slightly thickens - about 1-2 minutes. Fold in the cubed potatoes. 

  4. Bring the mix to a boil, as it's starting to boil, add cooked chicken and cheese. Stir until combined. Continue cooking (covered) til potatoes are fully cooked - about 15-20 minutes. Remove Bay leaf. Salt & pepper to taste. 

  5. If the soup has thicken too much add milk & or broth to desired consistency.

Recipe Notes

You may want to have some extra cheese for garnish.

This recipe can easily be made in half.

If you have leftovers be aware that the soup may continue to thicken so you may need additional liquid to thin it down.

I used Corn starch when I made mine.

About 20 years ago I was making King Ranch Chicken and the recipe writer wrote that they baked the chicken breast instead of boiling them. In their opinion, boiling took some of the flavor out of the chicken. I agree. I have never boiled chicken for a recipe again. 

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